Figure 3. Reaction profiles obtained over the first 40 min with different initial pectin concentrations.

The hydrolysis was performed at 45°C, with the pectinase complex produced by Aspergillus niger CH4 in solid-state fermentation. Symbols: Initial pectin concentrations of (▴) 0.25% m/v, (+) 0.5% m/v and (•) 1% m/v.